Rédaction Africa Links 24 with lexpress
Published on 2024-04-18 02:45:00
Currently in Madagascar, at the Edenia Chocolaterie Nanisana school, Cédric Guillon, a talented Swiss chocolatier, is generously sharing his expertise on chocolate covering and decoration techniques with the Malagasy people from yesterday until today.
Could you introduce yourself?
I am Cédric Guillon, a 51-year-old chocolate artisan from Switzerland. My journey in the world of pastry, confectionery, and chocolate-making dates back to 1987. I have developed expertise in creating chocolate decorations and improving covering techniques. Three years ago, I discovered Achille Rajerison, the founder of the Edenia Chocolaterie school, through social media. After a quick exchange, I had the opportunity to share my knowledge with the Malagasy people. Last October, I spent a month teaching trainers and learners. Moreover, from yesterday until today, I am sharing chocolate decoration techniques from A to Z, including a variety of varieties, while explaining the necessary methods to achieve them.
What are the benefits of this initiative for the Malagasy people?
This initiative offers a unique opportunity for discovery. It is regrettable to note that many Malagasy people have never tasted chocolate, while Switzerland is the country with the highest consumption of this delicacy per capita. Madagascar, on the other hand, is one of the world’s leading cocoa producers. That is why I am here, to share my expertise and enable Malagasy people to take courses. Chocolate is a common product in Switzerland, but it acquires a noble status here in Madagascar, where the country is one of the best cocoa producers in the world, providing quality raw materials.
What are your personal goals for this workshop?
My goal goes beyond simply sharing knowledge; I am also here to learn. During this workshop, I have discovered surprising techniques, such as using essential oils to flavor chocolate. Two days are not enough to absorb all this information. Furthermore, I want to emphasize that Swiss dark chocolate is not necessarily superior to chocolate made in Madagascar or France, or other regions. However, what makes Switzerland famous is its milk chocolates. By simply adding milk powder to chocolate, the Swiss have created an incomparable version of milk chocolate that stands out from others. As for dark chocolate in Madagascar, it is renowned as the best.
How do you see the chocolate industry in Madagascar?
The school trains future artisans, those who truly aspire to create their own businesses. Although large companies may fear competition, I firmly believe that the more artisans there are, the more enriching the discovery will be for Malagasy people themselves. Diversity is essential in the chocolate world, and Madagascar has immense potential to explore.
Nicole Rafalimananjara
Read the original article(French) on lexpress.mg
